This soup is comforting and delicious and is a great option for those who have trouble swallowing. It is also high in protein, which is important for healing, and a good source of fiber, which helps promote healthy bowel movements. To save time, make barley ahead of time or swap it out for quinoa, which has a shorter cooking time.
- 3/4 cup pearled barley, uncooked
- 5 1/2 cups water, divided
- Pinch salt
- 1 lb. ground turkey
- 3 Tbsp. Extra-virgin olive oil, divided
- 1 onion, diced
- 2 celery stalks, diced
- 1 zucchini, finely diced
- 1 yellow squash, finely diced
- 14 oz. can petite diced tomatoes
- 14 oz. can French cut green beans, drained and rinsed
- 4 cups low sodium chicken broth
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. fresh parsley, chopped
- Parmesan cheese (optional)
- In a large pot, add barley, 1½ cups water and salt. Bring to a boil, then simmer and cover for 45 minutes until water is absorbed.
- While barley is cooking, brown turkey with 2 Tbsp. olive oil in medium skillet. Drain and set aside.
- Heat 1 Tbsp. olive oil in large stockpot. Add onion, celery, zucchini and squash. Sauté for 5 minutes until onion is translucent.
- Add tomatoes, green beans, remaining water, broth, oregano, salt and pepper.
- Simmer for 20-30 minutes until vegetables are soft.
- Add turkey and barley to soup. Heat through.
- Top with Parmesan cheese, if using.
Recipe in partnership with Cancer Support Community.
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